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Celeriac. You know the root vegetable that looks like Alton Brown. I have my own seasonal favorites, but I'm curious how others use it. I'm not looking for full recipes, just general ideas and themes (I don't follow recipes anyway). My nickname for it is Shrekfruit.

I like to boil it in roughly half-inch cubes, then make a bechamel and whisk some gruyere into it. Put the celery root in a baking pan sprinkle with salt, pepper, and thyme leaves, pour the sauce over the top, top with bread crumbs, and bake until it gets browned on top.

I like it raw in a celery root remoulade salad. It is an easy recipe and very satisfying. It is a staple in France. The dressing is mayonnaise, lemon juice, and vinegar. I know you don't follow recipes, but Ina has an easy one:

Yep, Bevi, that's already one of my favorite ways. I love using it. And sometimes I think people don't buy it in the supermarket because they don't know what do with it or because it looks like Alton Brown, or that thing that Tom Hanks was playing with in Cast Away.

I like it roasted with other root vegetables. I just mix a bunch of root vegetables together with some sliced red onion, olive oil, lots of finely minced garlic, minced fresh herbs (or dried) -- thyme is a must though. Bung into a hot oven and roast. It works in soups too, especially celeriac and mussel soup. Yum!

I like it roasted with herbs de provence and olive oil. Then seasoned with salt, good white wine vinegar and a little more olive oil. I usually separately cook beets the same way, and serve them together. It makes for good contrast.

Great question. I put it in split pea soup, with a good handful of Chinese celery leaves. Adds great flavor. I also put it in my richest stocks when they are destined for hearty winter bean-based or beef + vegetable soups and stews, for the same reason. Couldn't cook without it, starting in mid to late October, depending on when autumn begins here . . . ;o)

Love, love, love it! Best version I've ever had was made by Fergus Henderson and true to form, it was as simple and pure as can be. He tossed batons of celeriac in a remoulade of equal parts (I think) creme fraiche and strong Dijon mustard, then spooned it next to a buffalo tenderloin bresaola.